c. foodblogchef 2021
LIMONCELLO
Ingredients:
10 thick-skinned lemons
750 ml bottle 100 proof vodka
2 cups sugar
2 1/2 cups water
Preparation:
1. Wash the lemons with hot water and a soft brush to remove any wax. Dry.
2. Using a hand peeler, carefully peel the lemons avoiding cutting into the bitter white pith. Alternatively, use a Microplane to zest the lemons. Put the lemon zest and ½ bottle of vodka in a jar and seal for 2 weeks. Break up the lemon peels so they are submerged in the vodka.
After 2 weeks:
3. Make a simple syrup: in a small saucepan, over medium heat, mix the water and sugar, stirring until the sugar is dissolved; let it cool and add it to the jar with the zest and the remainder of the vodka.
4. Let it sit in a dark, cool place for 6 weeks.
After 6 weeks:
5. Strain through several layers of cheesecloth into clean bottles and seal with a cap or tight-fitting cork.
6. Keep in the fridge or freezer because it is best served cold.